The kids will be heading back to school this month ready and eager to get back into the academic groove.  In honor of National Kid Month – September- we present some herbal ideas that will get the young ones involved with herbs, maybe the outdoors and putting those academic skills to use in practical fun ways.
The young one in our family is well aware of herbs and even has several of his own favorites.  He has been stung several times this summer by the abundance of yellow jackets. Although his first response is a lot of loud hollering, through all the noise he yells “Get Mom!”  He knows that mom will get a poultice of plantain (once chewed and slapped on the sting while in the garden) which will pull out the poison and relieve the pain.  So this summer he may say that plantain is a favorite herb.  He knows about the herbs we grow and use in our food everyday something we talk about all the time.  He has learned about herbs from his very beginning.  Something we encourage everyone to do.

Begin with food.  If you grow herbs, take your children into the garden and let them feel, taste and harvest herbs.  Name the herbs and tell them what you do with them.  Take some pictures or press some leaves and let them start a scrapbook.  Then let them help use those herbs in some cooking. This is a simple and good place to start kids out with herbs easily.  Our kiddo enjoys making dill pickles every year, and the umbrel flowers of the dill make for fun and easy harvesting.  We have also made pesto from a wide variety of herbs - what fun to chop the herbs roughly so they fit into the food processor (scissors work great for this) and then whirring them up into a lovely green paste with some oil and then mixed with pasta!

Start their own herb garden – our kiddo has his own fairy garden in between the herbs.  Some herbs to consider for a kid garden include: anise hyssop, lemon balm, catmint, beebalm, calendula and any mint such as peppermint.  These herbs all have great smells when gently rubbed, and grow easily without much care or maintenance.  Their flowers also attract a wide variety of insects, which can add an additional element of fascination for kids.  It is easy to make bouquets out of them (for gifting friends and family, something that many a young child likes to do), and they can also easily make fresh summer iced tea.  These herbs all have great medicinal uses which are safe for kids.  Lemon balm and peppermint make tasty, and tummy soothing teas when kids aren’t feeling well.  Catnip works well to help soothe and cool a fever.  Calendula can be infused in oil (any oil you’ve got on hand, such as olive, coconut, grape, etc.); once the flowers are strained out, you can use the oil for bumps, bruises, scrapes, and itchy and scratchy skin.  Add a bit of shredded beeswax to gently heated oil, then once it cools you’ve got a wonderful healing salve.

Take a foraging walk around your yard or neighborhood!  While we are talking about insects, bee stings are an often inevitable result of spending time outdoors and in the garden.  But there are several plant allies that are readily available in nearly every yard as weeds which can help with bee stings and other bug bites, itchy skin and simple scratches and owies.  Yarrow is a common garden “weed” which is great at stopping bleeding of minor cuts and scrapes.  Craft a simple poultice of chopped & ground fresh or dried herb, mixed with a bit of water, and place directly on the wound.  Plantain, also seen as a common “weed”, is terrific for bug bites and bee stings.  As mentioned above, create a simple poultice out of dried or fresh ground herb and a bit of water, and place directly on the affected area.  As the poultice heats up, be sure to change it out, so the herb can help draw out the heat and any “poison” left by the bite or sting. 

The library is a wealth of knowledge and it is free.  The Battleground Library, our favorite branch of our regional library system, is our go-to choice but the regional library system has several branches and books about herbs are readily available.  Books with colorful pictures should be helpful and interesting to children.  Let them pick out a book or two and enjoy the learning with them.  If they get really excited visit a bookstore and let them help pick out a book to keep in your home library. 

Here are a couple of suggestions:

• A Kid’s Herb Book: For Children of All Ages by Leslie Tierra
  
• Walking the World in Wonder: A Children’s Herbal by Ellen Evert Hopman
  
• Herb Fairies – a series of storybooks from Learning Herbs
  

Play games. It can be as easy as “find the lemon balm” or “show me an herb that makes great tea”. There is also an actual board game for learning about herbs.  Wildcraft! from Learning Herbs is an excellent cooperative board game that teaches about herbs.  It involves an adventure to grandma’s house so how could that not be fun.  We have this game and have had fun playing it, especially since it cooperative. 
However you share herbs with your kiddos, enjoy time spent together and learning about the plants around us that are infinitely useful!

Since basil is enjoying all the sunshine, no doubt more than we are, and growing in leaps and bounds, for many cooks thoughts turn to pesto.  Traditional pesto is a colorful sauce that originated in Genoa, Italy where it is known as pesto alla genovese.  Typically it is made from crushed basil leaves, pine nuts and garlic with added olive oil and parmesan and/or Romano cheese.  The ingredients were ground with a mortar and pestle hence the name pesto.  It has a distinctive green hue and a light texture.  The Italians used pesto on pasta, of course, but it can have many other uses.

Any herb may be substituted for basil and even kale and spinach have been known to turn up in a pesto.  Be creative and use your pesto with more than pasta.  Making pesto with different herbs uses the typical basil recipe but sometimes with a few changes for the nuts or cheese or change things up your own way.  Here are some other herbs to use in pesto and ideas on how to use them.

Basic Fresh Herb Pesto
Prep and Cook time:  20 min      Yield:  about 1 C
2 C fresh basil leaves or any other herb or combo of herbs, packed (can sub half the herb leaves with baby spinach)
1/2 C freshly grated Romano or Parmesan cheese (about ¼ C)
1/2 C extra virgin olive oil
1/3 c pine nuts (can sub other chopped nuts or leave out)
3 garlic cloves, minced (about 3 tsp)
1/4 tsp salt and pepper
Place the basil leaves and pine nuts in the bowl of a food processor and pulse several times. Add the garlic and cheese and pulse several more times. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a small steady stream. Adding the olive oil slowly while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and black pepper.  Store in a glass container in the refrigerator for up to a week.  Put a thin layer of oil on the top to keep it from turning brown.

Cilantro Pesto Recipe
Use the directions for Basic Herb Pesto to make this spicy version.
2 C packed cilantro, including stems
1/2 C blanched almonds   
1/4 C chopped red onion
1/2 tsp chopped and seeded serrano chile;  add more serrano chilies if you like things hot. A full teaspoon will give you a nice, warm pesto.
1 tsp sea salt
1/4 C olive oil
Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

Here are a few other suggestions.  Use the Basic Herb Pesto recipe and directions making­­­­­­ the substitutions as indicated.
Kale-walnut pesto with spaghetti squash
     Bake the squash, scrape the inside to form “noodles”.   Add kale pesto to squash “noodles”
     and top with cherry tomatoes.  Heat and eat.

Oregano-pistachio pesto, also add 2 Tbsp lemon juice
      Serve on grilled or steamed fish

Lemon basil pesto
    Brush on chicken and grill

Mint pesto – no nuts or cheese
     Add to ground lamb before forming into patties

Using Any Herb Pesto
    Instead of garlic bread, spread pesto onto crusty bread and toast
    Stir pesto into bread dough for wonderfully fragrant dinner rolls or breads
    Stir pesto into quick breads and biscuits
    Spread on a Sandwich or Flatbread
    Mix pesto with mayonnaise and use on a sandwich
    Mix into Salad Dressing
    Toss (or Top) Veggies
    Summer squashes

Cilantro Abundance
We have an abundance of cilantro this year. We have harvested and dried what we hope will be all that we need for this year and are leaving the plants to flower and go to seed. We will harvest the seeds when they are ready, which is when about half the seeds have turned from greenish to grayish-tan. These will go in a paper bag to finish drying. Later we will use them as coriander for culinary purposes or as seed for next year’s planting. We chose to harvest some of this cilantro abundance for ourselves and preserve for winter time goodness. Although we did not make a “true” pesto because we left out some of the ingredients, we used the same directions.

• Sort and trim the cilantro – stems are ok we just didn’t want large ones
• Rinse the cilantro and dry in a salad spinner
• Fill the food processor bowl to the top and chop
• Add olive oil – enough to get the herb mixture to stick together in a mound, hold together
• Stop occasionally to scrape the sides of the bowl
• Place in ice cube trays to freeze

Frozen cubes are stored in freezer bag in freezer

We have an easy to use cilantro paste/sauce similar to pesto ready for those Mexican dishes that require a little spiciness. For those who would like to make true pesto, we offer the following recipe and ideas.

Preserving for use later
Pesto and the basic herb paste discussed above, freezes well.  You can easily freeze it in ice cube trays, and then store frozen pesto cubes in the freezer for up to 6 months. Pesto may also be frozen in small glass jars or plastic containers for up to 9-12 months.  One friend of ours does this every year, mixing herbs to her liking and creating a basic herbal paste, which she freezes in jars and uses all winter.  She simply pulls a small jar out, places it in the fridge to defrost, and then scoops out with a spoon however much she wants for her morning scrambled eggs and in soups and stews throughout the winter and spring.

The National Center for Home Food Preservation makes this statement concerning the canning of pesto:
"Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage; there are no home canning recommendations."
 
So get some pesto going with whatever herb you have on hand including the classic basil to enjoy now and preserve some for those rainy winter days we know will come.

The youngest member of our farm family has a favorite restaurant and it serves Mexican food.  His dad likes his Mexican food a little on the hot spicy side.  Their whole family enjoys their “taco” Saturday nights. This opportunity to enjoy Mexican food comes to them in part from a group of immigrants who played a vital role in our region.  As they came here they brought many elements of their culture including culinary styles and ingredients

The major group of Latinos who have settled in our state have come from Mexico. They began arriving in the 1870’s to provide mule packs for mines.  During World War II there was an increased demand for agricultural workers, so Mexicans were recruited to do the work.  Many stayed, sharing their cooking which we enjoy and make attempts to replicate. To do that it helps to know a little about what gives the flavor to Latin American dishes. Latin Americans use many of the herbs we use such as thyme, rosemary, oregano and marjoram but they also have a few not always familiar to our typical European taste buds.  Here are a few to consider.

Cilantro - is an easy to grow herb that is becoming a favorite of many Americans.  It is a member of the parsley family and grows similarly, even in appearance.  If left to flower and go to seed, the seeds are known as coriander, which is also used in Latino cooking.  The flavor of cilantro is a little spicy with a complex flavor with hints of pepper, sage and lemon.

Culantro - although related to cilantro, has a stronger flavor. It is an easy-to-grow herb that has many culinary uses in Caribbean, Latin American, and Asian cuisine. Although used in small amounts, its very strong flavor is used as a seasoning in a wide range of foods, including meats, vegetables, and chutneys. Plants grown under shade produce larger and greener leaves. It has long, serrated leaves and sports a blue flower when permitted to bolt. It actually looks a bit like a long-leafed lettuce and grows in a similar manner, from a centralized rosette. At the peak of its growth, a culantro plant can be one-foot tall and the leaves as much as two-inches wide.

Epazote  -  The coarse, robust plant may grow as tall as 5 feet with a much branched, downy stem that is woody at the base. Tiny greenish flowers in dense spikes in the leaf axils bloom in late summer and fall.  Commonly used as a spice in traditional Mexican dishes especially when preparing black beans as the herb has carminative properties and can help prevent flatulence.   Raw, it has a resinous pungency, similar to anise, fennel or even tarragon, but stronger, some consider it a bit like the smell of a squashed stink bug.  

Cumin – native to the eastern Mediterranean through to East India.  An annual flowering plant from the parsley family, whose seeds are used in the cuisines of Mexico, Asia, the Mediterranean and the Middle East. Has a nutty peppery flavor that packs a punch

Chile peppers –  Seeds are typically used or powder of all levels of heat

Annato seeds – seeds from achiote tree, used in rice and stews, imparts orange/yellow color

Adobo Seasoning  - all-purpose seasoning containing oregano, cumin, onion powder, chili/cayenne and paprika

Another group of immigrants who played a major role in our state are Asians.  Chinese were the first Asians to come to Washington during the mid--1800’s.  They came to work on railroads, in logging camps and at the canneries.  Japanese immigrants started arriving in the early 1900’s coming from Hawai’i.  They also came to work in canneries and logging camps and also to pick produce.  After the end of the war in Vietnam, SE Asians arrived.  All these groups brought their culinary experiences with them that have been incorporated into American cooking.  Interestingly, Asians use some of the same herbs that Latinos use including cumin, coriander(cilantro) and chilies.  They also have some herbs of that are more common to their cooking habits.

Lemon Basil – a typical annual basil plant with tones of lemon/citrus flavor; can be combined together with other herbs to make a paste - something commonly used in a wide variety of Asian cooking.

Chinese (garlic) chives - flat dark green leaves with white flowers. Its taste is stronger than chives in the U.S.  Both leaves and flowers are edible. The fresh leaves are flat and will wilt when cooked quickly in a hot wok. There are 2 types available, green and yellow. They grow similar to chives but do not spread so profusely or quickly.

Lemongrass -lends a fresh, fine, fragrant lemony tang with hints of ginger and mint. Harvest lemongrass for its bulbous stem bases, rich with lemony flavor, or clip leaves for infusing tea and soup stock.  Good with curries, fish, shrimp, soups, stews, marinades and stir-fries. Use a ¼ teaspoon to make a refreshing tea, hot or cold.  KITCHEN TIP: Before adding to dishes, slice lemongrass into rings or strips and bruise segments to release the flavor. Freezes well.  Lemongrass forms a tall, grassy clump 3 to 5 feet tall. Its appearance rivals that of many ornamental grasses and can easily fulfill a similar role in the landscape. Due to its tropical nature, lemongrass usually only survives winters in zones 8 and warmer. This citrus-flavored grass overwinters well in a dormant state in a cool, dark spot indoors, or you can grow it as an indoor herb through winter in colder zones.

Thai basil – widely used throughout Southeast Asia and plays a prominent role in Vietnamese cuisine. It is the cultivar most often used for Asian cooking in Western kitchens.  Varieties include Vietnamese and Siam basil.  A typical annual basil plant needing full sun and hot days.

Tumeric - underground stems (rhizomes) are dried and made into capsules, tablets, teas, or spice and a major ingredient in curry powder. Its primary active ingredients are yellow and used to color foods and cosmetics. Today it is used as a dietary supplement for inflammation; arthritis; stomach, skin, liver, and gallbladder problems; cancer; and other conditions.

 Ginger -fragrant underground stem (called a rhizome) widely used as a zesty flavoring in foods. It has risen to be among the top twelve spices most consumed in the United States.

Enjoy some new cooking adventures with these two interesting cuisines. The local newspaper often has recipes or there are undoubtedly many to peruse on the internet.  Garden Delights provides herb blends from various regions of the world – Italian, Mexican, Greek (Mediterranean), Herbes de Provence (France and Western Europe) and Savory Onion (Germany and Eastern Europe).

Chamomile – While there are two kinds of chamomile, Roman chamomile is best suited as a ground cover.  It will grow in sun and partial shade, requires very little watering, can be mowed and walked on.  It produces small daisy type flowers that give off an apple-ly scent especially when walked on.  Its feathery leaves are a light green/grey color. You can harvest and dry the flowers for bath salts and teas, as well as for potpourri.

Pennyroyal -  This low growing member of the mint family has been used to keep fleas away and it also makes a terrific groundcover. It creates a dark green mat with stalks of interesting flowers.  It can be mowed and walked on.  Pennyroyal can be a very powerful herb (especially the oil), so pregnant women should avoid handling it and it should not be used on pregnant animals.  Honeybees love the flowers and it provides an excellent source of forage for them.

Sweet Woodruff – This herb is well known as a shade ground cover. It grows to about 5”, spreads by runners fairly quickly.   The star-shaped whorls of leaves and lacy white flowers are quite attractive.  Traditionally in Germany, this herb is used to infuse white wines such as Reisling along with strawberries to make May wine, celebrating the turning toward summer.  It also makes a great addition to potpourri, with a lovely sweet dried hay scent.

Whether you choose these herbs or some other creeping type ground covers, keep in mind that ground covers should be low growing plants that spread somewhat aggressively and cover an area thickly enough to keep weeds at bay. Look at the area you plan to cover and decide will you walk on it, is it shady or sunny and just how much of that grassy lawn is going away. 
As we look to making our lives a little more simple with more time to do the things we want and with less impact on the environment, taking a good hard look at that grassy lawn might be one place to begin.

Spring equinox is just around the corner and with every sun break we’re out in the herb beds.  We’ve noticed tiny shoots pushing up through the soil and soon bees will be out doing their work as buds break out on trees and bushes.  So as you are cleaning herb beds and looking at possible new areas for planting, keep in mind the pollinators (bees of many varieties and butterflies of all sorts and hummingbirds) that we depend on.    Most herbs develop flowers which could certainly be beneficial to pollinators.  This month we offer some herbs which are great for pollinators for consideration as you visit spring plant sales.  M­­­­ost of them will be available in our booth at the Home and Garden Idea Fair on April 28th or the Camas Plant Sale on May12th.

These herbs are all perennials with the exception of borage which is a prolific self-seedin biennial.  Because the low lying areas of Clark County are in hardiness zone 8, these plants shouldn’t require any special winterization.  For those of you who live in the outlying hills, rosemary especially could use some mulching to get through the hard periods of winter we’ve had the past few years.  This group of herbs will also supply flowers in a variety of colors beginning in late spring and continuing through early fall. The cool thing about not only these herbs but herbs generally is they have so many uses and these in particular will be well liked by pollinators.

Bloom late spring to early summer –May to June
Chives – a member of the onion family, they are a versatile culinary herb but the purple flowers are also edible.  Bees find them particularly “edible”. They are full of small seeds and will easily seed and take over an area.  If that isn’t what you want to happen, give the bees a few days and then trim off the flowers.  More will be produced. Once you have a chive bed started, that should be all you’ll ever need.
Rosemary – a woody stem-like bush plant that grows to 3 feet.  It likes full sun and semi-moist soil.  It has small white, pink or bluish flowers that extend up the tall stems. Rosemary has many culinary, cosmetic and medicinal uses.  Best started from a planting.
Comfrey – this is a big plant (3-5 feet with a dep tap root) with very large oval-shaped leaves. The flowers form in clusters on top of tall stems and droop downward. They come in violet (the plant for medicinal purposes), creamy (wild) and pink (ornamental). This a good plant to attract hummingbirds.  It will dye back in winter but springs forth in early spring.
 Borage – a large plant (2-3 feet tall and wide) with many stem branches that produce lots of blue flower clusters.  Attractive to bees, butterflies and many other pollinators, this self-seeding annual also provides leaves for human consumption and flowers perfect for salads, baked confections and drinks.  The leaves and stems have a cucumber taste and the flowers make colorful ice cubes.

Bloom summer – late June to August
Catnip - Bees love this perennial plant as much as cats do!  Great in teas for people to help ease stress and anxiety.  Protect plants from cats with cages. Starts from seed easily in spring or fall.  It is not a tall plant unless it is pruned regularly and becomes more bush like.  Because it is a member of the mint family, the lavender flowers stand straight on top of stems.
Lavender – this is a low shrub with many branches with tight clusters of small purplish, pink, blue or white flowers at the end of a long stalk.  Lavender comes in many varieties and are best started from plants. When it blooms in late June through July, the plants may be covered with bumblebees.  When you harvest be careful to not bring the bees indoors but always leave a few branches for the bees to continue their harvest.  Lavender has many cosmetic and craft uses and is also found in the famous French herb blend Herbes de Provence.
Bee Balm or Bergamot – grows to 2-4 feet with bright large blooms in pink, scarlet, white and lavender.  This is a great attractor for hummingbirds.  It makes a great tea and some people find the flowers good in salads.  Keep the flowers dead-headed to keep it blooming.
Lemon Balm - An outstanding herb for teas, butters, and baked goods.  The flowers are highly attractive to bees and also provide a sweet lemony taste for people. As a member of the mint family, it grows 15 – 24 inches.  The small white cluster of flowers at the top of the stems are not showy but attractive to pollinators.

Bloom summer to fall – late June to September
Anise Hyssop - Beloved by hummingbirds and butterflies, as well as bees, this attractive perennial provides a tasty addition to teas and medicinal infusions for coughs and respiratory problems.  It grows 2-3 feet tall and can be started from seeds.  It has 4-6 inch spiky flowers that are blue to violet.
Pineapple Sage – this is a large plant (3-4 feet) that isn’t like typical sage.  It is a tender perennial and dies back in fall if kept outside.   It grows well in a container and will do fine all year round in moderate temperatures or brought indoors.  It has gorgeous red spiky trumpet like flowers and gives pollinators a late season infusion before winter sets in.
 
Enjoy your spring planting and keep the pollinators in mind as you buy new plants. Wherever you  buy your plants we encourage you to purchase from an organic or natural grower to ensure heathy pollinator-friendly plants not treated with toxic pesticides, herbicides or fungicides which could be harmful to the birds and the bees and the butterflies.

Winter has settled in for real, with chilly weather and a bit of ice scattered here and there.  It’s the perfect time for warm winter tea tonics.  Whether in an elegant tea pot, steeped to perfection served with tasty scones, or your everyday morning cup to drink in haste as you head out for your day, herbal teas will hit the spot.  Herbal teas are much more than a traditional hot drink, they provide healthy benefits as well. Herbs are full of vitamins and minerals; can soothe an upset tummy or calm jangly nerves.  They are also quite tasty and the combinations are limited only by your imagination. 
Common black and green teas are often flavored with herbs.  There are a big variety if these found on store shelves, so no need to stick to one kind.  Eloyce prefers green tea with different herbs such as peppermint or lemon grass.  Erin has quite a stash of different teas in her cupboard as well but usually sticks to straight herbal tea blends (naturally caffeine free).  Other members of the family drink tea as well, with peppermint making an appearance after Christmas dinner to soothe an upset tummy for Travis.  Nettle tea is popular on the farm for Al.  He wild harvested the nettle from an area where he hunts after Erin told him it would be helpful for lung and breathing function.  We also made a special blend for a customer with a consistent cough.  She was often embarrassed in church or other gatherings because even the slightest tickle would produce a cough.  Her tea is made from sage and anise hyssop which she sips as needed to alleviate the cough.

Here are a few blend ideas to get you started:

1 part sage
1 part rose hips
1 part anise hyssop
½ part marshmallow (leaves & flowers)
2-3 slices of fresh ginger


 
Equal parts catnip, German chamomile, and lemon balm

Enjoy your winter and get brewing!


Resources:
Medicinal Herbs: A Beginner’s Guide, Rosemary Gladstar. 2012.
The Lemon Balm Plant, Rosalee de la Florét.  https://www.herbalremediesadvice.org/lemon-balm-plant.html
Chamomile Benefits, Rosalee de la Florét.  https://www.herbalremediesadvice.org/chamomile-benefits.html
Health Benefits of Ginger, Rosalee de la Florét.  https://www.herbalremediesadvice.org/health-benefits-of-ginger.html
The Marshmallow Herb, Rosalee de la Florét.  https://www.herbalremediesadvice.org/marshmallow-herb.html
 

The holidays are coming, which means lots of gatherings, parties, and gifts to share with teachers, instructors, care providers and other service providers (we give gifts to our vet and postal office every year).  So now that you dried all those herbs this summer, what to do with them?  Here are five quick and easy herbal gifts to pull together, using ingredients from your pantry that most people should readily have on hand.  If you don’t – they should be easy to find on your next grocery shopping trip.
 
Herbal sachets and eye pillows: these can be as easy as simple muslin drawstring bags, or if you are a bit of sewer like us – from your lovely fabric stash.  Eye pillows should be about 3” wide by 8” long, while sachets can be any size.  Sachets can be used in cars (especially good for those with long and stressful commutes), linen closets, tucked into a pillow, or anywhere a bit of herbal fragrance is needed or even in the bath. Bath Sachet – use a muslin, cheesecloth or plain cotton fabric bag or (a rather large infusion); can be reused; tired travelers will find this relaxing and soothing.
Herbs to use: lavender (soothing, relaxing, and slightly floral; it also is a good pest deterrent), mint (cool, refreshing scent; cleansing; help keeps mice away), chamomile (soothing and calming, said to help people fall asleep; a common strewing herb used as a disinfectant and freshener), lemon balm or lemon verbena (retain their fragrance when dried, old saying claims “it makes the heart merry”; stimulating).

Suggested blends: 
Soothing Herb Blend for eye pillow – 1½ C rice, 1 part lavender, 1 part mint (heated or chilled a great eye soother)
Sachets – 1 part mint, 1 part lemon balm and 1 part lavender
OR 2 parts lavender, 1 part chamomile, 1 part lemon balm
Bath Bag – 1 part chamomile, 1 part mint, 1 part lemon verbena

Herbal infused vinegar: easy to make and so tasty, plain vinegar will forever be replaced especially in salad dressings. 
Basic process: bruise or chop fresh herbs or crumble dried herbs and place in a clear glass jar. For most fresh herbs use 4 tablespoons per cup of vinegar and for dried herbs use 1 tablespoon per cup of vinegar.  Basil and tarragon are popular for vinegars and require ½ cup fresh herbs per cup of vinegar or ¼ cup dried herbs. Now cover the herbs with vinegar (a good quality vinegar like white wine or red wine vinegar. White distilled vinegar is okay to use but most likely not cider vinegar.) Use a plastic lid or cover the jar with plastic wrap before putting on the metal lid, then sit the jar in a sunny window for about one week.  Sunny window – what, it’s December. Ok, here’s a second option.  Heat the vinegar on the stove or in the microwave before adding it to the herbs.  Important – gently heat NOT  boil!  And if there is time a third option – put the jar in a dark cupboard for 3-4 weeks.  Lastly, strain the herbs and store in a pretty cruet or jar.  Recycled jars also make good containers, remember to use glass.
Herbs to use:   basil (often associated with Mediterranean cuisine); tarragon (often found in classic French sauces; warm, spicy taste); rosemary (strong flavor so pairs well with mild flavored veggies and potatoes; also the herb of friendship); lemon verbena (see above); lemon balm (also see above)
 
Herb infused whipped butter: plain butter is tasty but herbed butter is not only special, colorful and fragrant but scrumptious.  Use it as a spread on all kinds of breads and on veggies, pasta, rice or fish and poultry.
Basic butter:  let butter soften at room temperature. Unsalted butter is best because it lets the flavor of the herbs come through. Beat in the herbs by hand or with an electric mixer.  Pack into molds or shape into balls, then chill for at least three hours.  Wrap in plastic wrap and store in the refrigerator where it will last for about one month or freeze where it will be good for three months.  For ½ cup (4 oz) butter use 1½ to 3 teaspoons of dried herbs.  Try individual herbs or combinations such as sage, marjoram and garlic, dill and chives, or mint and lemon balm.

Herbs to use:  sage (typically paired with poultry but rich flavor goes with many vegetables and meats); garlic (distinctive flavor enhances almost every dish); dill (often featured in Scandinavian dishes; add to cauliflower, green beans, carrots, squash and breads)

Herbal infused sugar and salts:  delicious and tasty with lots of uses, these easy to make gifts will suit the person who loves to spend time in the kitchen. 

Basic process for salts:   Use 1/4 C salt to 3 tsp dried herb.   Mix and store salts in a glass container with a tight lid. Store in glass jar in cupboard to help retain color/flavor, best used in about 6 months
Note – you can use fresh herbs, but they require an added step of drying the salt/herb mixture at least overnight, or for a shorter time in the oven or dehydrator.  We’ve suggested dry herbs to keep it simple.  Plus it’s the season when fresh herbs can be in short supply – so dry seems like the best fit here.
 
Some combos to try:
Tuscan: Himalayan pink salt + rosemary, sage & thyme
Provence: coarse white salt + basil, savory, rosemary, thyme, lavender
Savory: Celtic grey salt + savory, thyme, chives, parsley, oregano
Other herbs to consider: sage, dill, cilantro
Suggestions for use: use as a dry rub on any veggies or meats; season roasted veggies such as potatoes, squash, and root veggies like carrots and parsnips; add to soups and stews near the end for a burst of flavor; mix with mashed potatoes or riced cauliflower
Basic Process for sugars:
2-3 Tbsp dried herbs (lavender, mints, sage, rosemary, or thyme are good choices)
2 C granulated sugar

Chop the herbs thoroughly and add to the sugar a little at a time; stirring after each addition. Place the sugar mixture in an air tight jar and allow to stand for 2 days in a cool, dry place. Stir the sugar every 2 - 3 days, to evenly distribute the herbal essence. Even dry herbs may still have a little moisture in them and stirring the sugar will keep it from clumping. The sugar should be ready after about 2 weeks of storing and stirring.
The sugar will have absorbed some of the herbs oils and the herbs themselves will have begun to dry. Use the sugar, herb flecks and all, to season homemade baked goodies, iced tea, lemonade, and other drinks.
You can also process the herbs and sugar in a food processor to create a finely granulated or even powdered sugar – delicious for sprinkling on top of baked goods
 
Decadent Herbal Skin Scrubs (sugar or salt): mixing herbs, a bit of oil, and sugar or salt produces a lovely and scrumptiously decadent scrub that smooths and moisturizes skin, especially during the cold, dry winter weather. 
Basic recipe:
The Base - 1 cup sugar or sea salt of your choice
The Binder – ¼ cup of oil of your choice (or reduce oil a little bit and add up to 2 T honey for more healing moisturizing)
Dried Herbs – 1 to 2 T of your choice (see below for ideas)
Essential Oils – 10-15 drops of any combo of your choice (see below for suggestions)
Note – remember to keep your ratio of base to binders: 80% base to 20% binders
Blend your base and binder together, mixing well to coat the base thoroughly with the binder.  Add any dried herbs, mixing well, then add essential oils if desired, and blend again.  Scoop into jar and store in a cool, dry location and use within about 2 months.

Why choose salt over sugar or sugar over salt?  Salt is more exfoliating, so especially good for rough skin on feet and elbows, while sugar can be more smoothing and especially good for delicate, sensitive skin, such as lips, hands, face or legs. 


What type of oil should you select? Olive is sticky, which is very moisturizing and supportive for healing skin issues; almond & apricot are very smooth and mild scented; coconut is also very sticky and can be good for “hot” skin conditions, since it can be more solid at room temp, it might work best blended with another oil and/or some honey.
Herbs to Use: rosemary provides a nice exfoliating addition, and has that lovely resinous almost piney scent reminiscent of the holidays; calendula is well known for its skin healing properties, and it’s bright sunny orange color will add some cheer to the longer days of fall and winter; lavender is soothing and relaxing, with a light floral scent; thyme is an excellent exfoliating choice and you can get scents such as lemon or lime; mints such as peppermint and spearmint provide a brisk and refreshing scent along with a soothing tingle for tired feet and legs.  All of these herbs also work as essential oils for scents.  Additionally, a teaspoon of vanilla, lemon, or cinnamon extract can be a lovely scented addition to any salt or sugar scrub.